search
Quick Links
 
 
Page Tools
 

Email Hen House Market - Butcher block - Cooking techniques

 
Your Name*
Your Email Address*

Recipient's Email Address*
(Separate up to 5 email addresses with commas.)

Personal Message

The email address(es) that you supply to use this service will only be used to send the requested page.

To help us distinguish between emails submitted by individuals and those automatically entered by software robots, please type the case-sensitive skewed letters shown here into the box below.
Email Code

* Denotes required information

Cooking Techniques - Beef
Undercover Cooking
Beef Cut
Thickness/Weight
Approximate Total Cooking Time*
Chuck Pot Roast,
boneless(Arm, Shoulder or Blade)
2-1/2 to 4 lb
2 to 3 hours
Chuck Shoulder Steak, boneless
3/4 to 1 inch
1-1/4 to 1/-3/4 hours
Bottom Rump Roast
3 to 4 lb
2-1/2 to 3-1/4 hours
Round Steak,
boneless (Eye or Bottom)
3/4 to 1 inch
1 to 1-1/2 inches
1-1/4 to 1-3/4 hours
1-3/4 to 2-1/2 hours
Brisket, fresh
2-1/2 to 4 lb
2-1/2 to 3 hours
Beef Brisket, Corned
2-1/2 to 3-1/2 lb
3-1/2 to 5 lb
2-1/2 to 3-1/2 hours
3-1/2 to 4-1/2 hours
Beef or Stew
1 to 1-1/2 =
inch pieces
1-3/4 to 2-1/4 hours
Shank Cross Cuts
1 to 1-1/2 =
inch thick pieces
2 to 3 hours
Beef Short Ribs
2 x 2 x 4 =
inch pieces
1-1/2 to 2-1/2
* Covered over low heat